Risotto has got to be one of the most versatile recipes for flavour options. To get this beautiful colour for the tomato and basil risotto use a stick blender to puree whole fresh tomatoes, push through a strainer to remove the skin and pips. You can also use canned but to achieve the smooth consistency it will need to be pureed. Use a large heavy bottomed pan for your risotto. It needs to be constantly stirred, so you need enough room to slap it up the sides a little.
Gather your ingredients and prepare the following:
Meanwhile in a separate pan heat:
In a second pan heat: 2 T olive oil
Add the prepared onion, garlic and celery to the pot. Fry for two minutes, then add:
Fry for two more minutes, then add:
Stir through, then start adding the tomato mixture to the pan, a quarter of a cup at a time, constantly stirring. Add the prepared oregano. Wait for the rice to absorb each addition of stock before adding the next. When all the stock is gone add:
Stir through half of the following:
Pour the risotto into a large serving bowl sprinkle the second measure of cheese over the top and add the fresh basil leaves. Serve.